What do you do with extra ripe bananas?? Well, make banana bread of course
This has been my go to banana bread recipe for a couple years now. Everyone loves it! Perfect for a snack or dessert, with a tall glass of milk or hot cup of coffee. Also makes great gifts. It is a delicious moist loaf with the just amount of sweetness if it stays around that long. Plus they freeze amazingly! I always make a couple batches and throw the extras in the freezer. It’s an easy, recipe that goes from bowl to oven in minutes.
- ¾ c. butter, softened
- 1 (8 oz.) pkg. cream cheese, softened
- 2 c. sugar
- 2 large eggs
- 3 c. all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1½ cups mashed bananas
- 1 cup walnuts
- ½ tsp. vanilla extract
- Preheat oven to 350
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, walnuts, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loaf pans.
- Bake for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes.